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    Home > Recipes > Soups and Stews

    Leftover Turkey Tortilla Soup

    Published: Nov 23, 2020 · Modified: Mar 13, 2022 · by Jess Smith · Jump to Recipe · Leave a Comment · This post may contain affiliate links.

    leftover turkey tortilla soup
    turkey tortilla soup topped with sour cream and cheese
    tortilla strips on a sheet pan
    turkey tortilla soup in a dutch oven with a ladle
    turkey tortilla soup in a blue bowl
    turkey tortilla soup

    turkey tortilla soup in a blue bowl

    With a few fresh ingredients, pantry staples, and turkey, this Leftover Turkey Tortilla Soup is loaded with flavor, is naturally gluten-free, and comes together super fast. Don’t miss the toasted tortilla strips which are both stirred into the soup and sprinkled on top for crunch. 

    2020 has been strange in countless ways, and it seems unlikely that this week looks for you the way it has in years past. No matter what your week looks like, I sincerely hope it includes a chance to treat yourself kindly. Whether that means curling up on the couch for a movie and a pizza, planning a smaller meal (maybe even sheet pan-style; I always think this version looks delicious), or going all out on the turkey and sides just for the heck of it, we’re sending you cozy holiday thoughts this week. 

    And if your holiday plans do include turkey, and therefore turkey leftovers, I have ideas. Because what good is a month worth of Thanksgiving recipes without some ideas for the leftovers. 

    My second turkey leftover recipe (the first was Curried Turkey Salad in case that's more your leftover speed) this year is Tex Mex and can be loaded with toppings. It’s perfect for warming those cold winter fingers and making use of not only leftover turkey, but also onions, carrots, and celery (or any combination of those) that you might also have left from the holiday meal. If you’re really planning ahead, just chop some extra while you’re preparing stuffing!

    Here’s how to make this cozy, flavorful soup.

    turkey tortilla soup in a dutch oven with a ladle

    Ingredients

    • Leftover Roasted Turkey - Use dark meat, light meat, or a combination. You can, of course, also use leftover cooked chicken.
    • Tortillas - You will not regret a minute you spend making crispy tortilla strips to round out this recipe. Some go in the bottom of the bowl and sort of melt into the soup while others are sprinkled on top for crunch in every bite. I love these so much that I wrote an entire post on it. Corn or flour tortillas work just fine (be sure to use gluten-free tortilla chips if needed).
    • Chopped Onion, Carrots, Celery, and Garlic - I chose these vegetables (often called mirepoix) for the soup because they are common vegetables that you might chop up for a holiday meal. If you’re planning ahead, you can chop an extra portion while cooking for the holiday and they’ll be ready to go when you want to make the soup. If you don’t have those vegetables leftover, you just use onion or even use a combination of chopped onion and bell peppers. 
    • Tomato Paste and Diced Tomatoes - These give the soup a flavorful tomato base. Tomato paste thickens the broth and diced tomatoes add texture. Look for fire-roasted diced tomatoes - they add a great smoky flavor. 
    • Chili Powder, Ground Cumin, Paprika, Dried Oregano - Classic spice blend for Tex Mex meals. Be sure to use chili powder, not cayenne pepper (which is much spicier).
    • Chicken or Turkey Stock - Store-bought is fine, but Homemade Turkey Stock would be great here. 
    • Black Beans - I like the Tex Mex vibe and added protein that comes from adding black beans to this soup, but feel free to skip them if you prefer a lighter soup, use a different type of bean, or try it with frozen corn. 

    stirring vegetables in a blue dutch oven

    Toppings for Leftover Turkey Tortilla Soup

    Pick your favorites, but here are just a few ideas:

    • Chopped Avocados
    • Sour Cream
    • Shredded Cheddar Cheese (or Mexican blend)
    • Cilantro or Chopped Green Onions
    • Thinly Sliced Jalapeños
    • Salsa
    • Diced Red Onions

    tortilla strips on a sheet pan

    My Complete Thanksgiving Menu

    • Simple Roasted Turkey
    • Bacon Wrapped Dates with Brie and Balsamic Honey (to serve as an appetizer)
    • 1-Hour Light and Buttery Dinner Rolls
    • Make-Ahead Mashed Potatoes
    • Turkey Gravy with White Wine and Sage
    • Homemade Green Bean Casserole
    • Focaccia and Bacon Stuffing
    • Creamy Butternut Squash and Spinach Casserole
    • Cranberry Sauce (from Simply Recipes)
    • Slow Cooker Pumpkin Cheesecake

    Get more details and a complete Thanksgiving timeline here.

    Favorite Tools

    • 6-inch Global Knife
    • Half Sheet Pan 
    • Le Creuset Dutch Oven 

    turkey tortilla soup topped with sour cream and cheese

    turkey tortilla soup in a blue bowl
    Print Recipe
    5 from 1 vote

    Leftover Turkey Tortilla Soup

    With a few fresh ingredients, pantry staples, and leftover turkey, this soup is loaded with flavor and comes together super fast. Don’t miss the toasted tortilla strips which are stirred into the soup and added on top for crunch.
    To adjust the servings in this recipe, click on the number next to servings.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Soups/Stews
    Cuisine: Tex Mex
    Keyword: easy soup, Thanksgiving leftover recipe, turkey
    Servings: 6
    Calories: 229kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $6.50

    Equipment

    • Dutch Oven or Large Stockpot

    Ingredients

    • 4 Taco-Sized Flour or Corn Tortillas, sliced into thin strips
    • 2 tablespoon Cooking Oil, divided
    • ½ cup Onion, diced
    • ½ cup Carrots, diced
    • ½ cup Celery, diced
    • 2 tablespoon Tomato Paste
    • 2 cloves Garlic, chopped
    • 2 teaspoon Chili Powder (not cayenne pepper)
    • 2 teaspoon Ground Cumin
    • 2 teaspoon Paprika
    • 1 teaspoon Salt
    • 1 teaspoon Dried Oregano
    • 1 14.5 oz can Diced Tomatoes (look for fire-roasted tomatoes for the most flavor)
    • 4 cups Low-Sodium Chicken or Turkey Stock
    • 4 cups Leftover Roasted Turkey, finely chopped or shredded
    • 1 14.5 oz can Black Beans, drained and rinsed
    • 2 Limes, sliced into wedges

    Optional Toppings:

    • Chopped Avocados
    • Sour Cream
    • Shredded Cheddar Cheese (or Mexican blend)
    • Cilantro or Chopped Green Onions
    • Thinly Sliced Jalapeños

    Instructions

    • Make tortilla strips: Preheat oven to 350°F / 177°C. Spread sliced tortillas out in a single layer on a sheet pan. Drizzle 1 tablespoon cooking oil over tortillas and toss with your hands to coat. Bake until tortilla strips are deep golden brown and crisp, stirring every few minutes, 10 to 12 minutes total.
    • While tortillas toast, heat a Dutch oven or large sauté pan over medium heat. Add 1 tablespoon cooking oil and then add onion, carrots, and celery. Saute until vegetables are soft, 10 to 12 minutes.
    • Add tomato paste, garlic, chili powder, cumin, paprika, salt, and oregano and saute until fragrant for 1 minute.
    • Pour in diced tomatoes (including liquid), chicken stock, leftover turkey, and beans. Bring to a simmer and simmer gently, for about 10 minutes to let the flavors come together.
    • Squeeze about half the lime wedges into the soup. Taste and season with some more salt and black pepper, if needed.
    • To serve, place a small handful of crispy tortilla strips in the bottom of soup bowls. Ladle soup over top. Finish bowls of soup with remaining tortilla strips and any optional toppings. Enjoy!

    Notes

    Onions, Carrots, Celery - I chose these vegetables (often called mirepoix) for the soup because they are common vegetables that you might chop up for a holiday meal. If you’re planning ahead, you can chop an extra portion while cooking for the holiday and they’ll be ready to go when you want to make the soup. If you don’t have those vegetables leftover, you just use onion or even use a combination of chopped onion and bell peppers.

    Nutrition

    Calories: 229kcal | Carbohydrates: 17g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 591mg | Potassium: 515mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2602IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 2mg

    *This post contains affiliate links*

    Related

    « Curried Leftover Turkey Salad
    Chocolate Saltine Toffee Bark »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

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